I tend to get a very good cold break and lots of proteins are evident. However, it never sinks to the bottom. Whenever I try to manually whirlpool, it seems to mix back in. I would love to leave the break behind for a clearer beer. I don't have a pump and can't find any videos on manual whirl pooling. How do you all do it? Thanks!

Yes it does! Haha. I typically transfer as soon as it's cool- usually about 15-20 minutes. The break starts to disperse into the wort as soon as I pull the immersion chiller out. How long are you guys letting it settle?

Yes it does! Haha. I typically transfer as soon as it's cool- usually about 15-20 minutes. The break starts to disperse into the wort as soon as I pull the immersion chiller out. How long are you guys letting it settle?

I whirlpool mine until it's at pitching temps, and then I let it sit for a half hour. That's the key. While whirlpooling, you're keeping the break in suspension. if you want to let it drop out, you've got to give it time.

I add a half tablet of whirfloc 5 minutes before flameout, chill wort, remove chiller, whirlpool with a spoon (basically spin in one direction for a minute or until you get a good vortex going), put lid on and let sit for an hour. I have my valve set to empty all but 1.25 gallons of wort and empty 5.25 into the carboy. My post boil volume is 6.5 gallons. I dont get a huge cone, but the trub and hop matter is usually in a little cone and im able to leave the bulk of it behind.

I only have issues when using 5+ ounces of pellets and even then I just end up with a little less beer into the keg.